Glyco Property List
Pooled literature properties (glycanDB). Optional filters: ?dataset=uv_vis&property_key=...
GET /api/gdd/glyco-properties/?format=api&page=11
{ "count": 839, "next": "http://glycodata.org/api/gdd/glyco-properties/?format=api&page=12", "previous": "http://glycodata.org/api/gdd/glyco-properties/?format=api&page=10", "results": [ { "id": 201, "dataset": "carbohydrate", "entity": "amylose (sago starch)", "entity_group": "", "entity_class": "polysaccharide", "property": "Mark–Houwink exponent a", "property_key": "mark_houwink", "value": "0.8", "unit": "a", "value_reported": "0.8", "unit_reported": "a", "method": "Experiment", "method_detail": "Mark-Houwink exponent a = 0.80 for amylose separated from sago starch", "conditions": "Mark-Houwink exponent a = 0.80 for amylose separated from sago starch", "conditions_detail": "Mark-Houwink exponent a = 0.80 for amylose separated from sago starch | solvent: 1 M KOH (aqueous) | mark houwink a: 0.8", "doi": "", "source_url": "https://ir.unimas.my/id/eprint/7011/", "year": "2010", "confidence": "low", "comments": "\"The exponent 'a' in the Mark-Houwink equation was found to be 0.80 for amylose separated from sago starch\" — Linear amylose; a=0.80 vs amylopectin compact (a~0.29). Value via search-result excerpt. [Universiti Malaysia Sarawak (UNIMAS) thesis, 2010, confidence: low]" }, { "id": 202, "dataset": "carbohydrate", "entity": "D-sucrose", "entity_group": "", "entity_class": "disaccharide", "property": "melting / decomposition point", "property_key": "melting_point", "value": "184.5", "unit": "C", "value_reported": "184.5", "unit_reported": "C", "method": "Experiment", "method_detail": "DSC melting onset (To) at 1 C/min heating rate", "conditions": "DSC melting onset (To) at 1 C/min heating rate", "conditions_detail": "DSC melting onset (To) at 1 C/min heating rate | technique: DSC | heating rate C per min: 1 | measurement: melting onset", "doi": "10.1016/j.carres.2004.06.022", "source_url": "https://pubmed.ncbi.nlm.nih.gov/15337455/", "year": "2004", "confidence": "high", "comments": "\"T(o) ... were 184.5 degrees C ... for d-sucrose (1 C/min)\" [Hurtta M, Pitkanen I, Knuutinen J, 2004, confidence: high]" }, { "id": 203, "dataset": "carbohydrate", "entity": "D-sucrose", "entity_group": "", "entity_class": "disaccharide", "property": "melting / decomposition point", "property_key": "melting_point", "value": "188.9", "unit": "C", "value_reported": "188.9", "unit_reported": "C", "method": "Experiment", "method_detail": "DSC melting onset (To) at 10 C/min heating rate", "conditions": "DSC melting onset (To) at 10 C/min heating rate", "conditions_detail": "DSC melting onset (To) at 10 C/min heating rate | technique: DSC | heating rate C per min: 10 | measurement: melting onset", "doi": "10.1016/j.carres.2004.06.022", "source_url": "https://pubmed.ncbi.nlm.nih.gov/15337455/", "year": "2004", "confidence": "high", "comments": "\"188.9 degrees C ... for d-sucrose (10 C/min)\" [Hurtta M, Pitkanen I, Knuutinen J, 2004, confidence: high]" }, { "id": 204, "dataset": "carbohydrate", "entity": "D-sucrose", "entity_group": "", "entity_class": "disaccharide", "property": "melting / decomposition point", "property_key": "melting_point", "value": "171.3", "unit": "C", "value_reported": "171.3", "unit_reported": "C", "method": "Experiment", "method_detail": "DSC initial temperature of decomposition (Ti) at 1 C/min", "conditions": "DSC initial temperature of decomposition (Ti) at 1 C/min", "conditions_detail": "DSC initial temperature of decomposition (Ti) at 1 C/min | technique: DSC | heating rate C per min: 1 | decomposition: True", "doi": "10.1016/j.carres.2004.06.022", "source_url": "https://pubmed.ncbi.nlm.nih.gov/15337455/", "year": "2004", "confidence": "high", "comments": "\"T(i) (initial temperature of decomposition) ... 171.3 degrees C for d-sucrose\" [Hurtta M, Pitkanen I, Knuutinen J, 2004, confidence: high]" }, { "id": 205, "dataset": "carbohydrate", "entity": "alpha-D-glucose", "entity_group": "", "entity_class": "monosaccharide", "property": "melting / decomposition point", "property_key": "melting_point", "value": "146.5", "unit": "C", "value_reported": "146.5", "unit_reported": "C", "method": "Experiment", "method_detail": "DSC melting onset (To) at 1 C/min; sample is alpha-D-glucopyranose", "conditions": "DSC melting onset (To) at 1 C/min; sample is alpha-D-glucopyranose", "conditions_detail": "DSC melting onset (To) at 1 C/min; sample is alpha-D-glucopyranose | technique: DSC | heating rate C per min: 1 | anomer: alpha | measurement: melting onset", "doi": "10.1016/j.carres.2004.06.022", "source_url": "https://pubmed.ncbi.nlm.nih.gov/15337455/", "year": "2004", "confidence": "high", "comments": "\"146.5 degrees C, 185.4Jg(-1) ... for d-glucose\" [Hurtta M, Pitkanen I, Knuutinen J, 2004, confidence: high]" }, { "id": 206, "dataset": "carbohydrate", "entity": "alpha-D-glucose", "entity_group": "", "entity_class": "monosaccharide", "property": "melting / decomposition point", "property_key": "melting_point", "value": "155.2", "unit": "C", "value_reported": "155.2", "unit_reported": "C", "method": "Experiment", "method_detail": "DSC melting onset (To) at 10 C/min; alpha-D-glucopyranose", "conditions": "DSC melting onset (To) at 10 C/min; alpha-D-glucopyranose", "conditions_detail": "DSC melting onset (To) at 10 C/min; alpha-D-glucopyranose | technique: DSC | heating rate C per min: 10 | anomer: alpha | measurement: melting onset", "doi": "10.1016/j.carres.2004.06.022", "source_url": "https://pubmed.ncbi.nlm.nih.gov/15337455/", "year": "2004", "confidence": "high", "comments": "\"155.2 degrees C, 194.3Jg(-1) ... for d-glucose\" [Hurtta M, Pitkanen I, Knuutinen J, 2004, confidence: high]" }, { "id": 207, "dataset": "carbohydrate", "entity": "alpha-D-glucose", "entity_group": "", "entity_class": "monosaccharide", "property": "melting / decomposition point", "property_key": "melting_point", "value": "152", "unit": "C", "value_reported": "152.0", "unit_reported": "C", "method": "Experiment", "method_detail": "DSC initial decomposition temperature (Ti) at 1 C/min; alpha-D-glucopyranose", "conditions": "DSC initial decomposition temperature (Ti) at 1 C/min; alpha-D-glucopyranose", "conditions_detail": "DSC initial decomposition temperature (Ti) at 1 C/min; alpha-D-glucopyranose | technique: DSC | heating rate C per min: 1 | anomer: alpha | decomposition: True", "doi": "10.1016/j.carres.2004.06.022", "source_url": "https://pubmed.ncbi.nlm.nih.gov/15337455/", "year": "2004", "confidence": "high", "comments": "\"initial temperature of decomposition ... 152.0 degrees C ... for d-glucose (1 C/min)\" [Hurtta M, Pitkanen I, Knuutinen J, 2004, confidence: high]" }, { "id": 208, "dataset": "carbohydrate", "entity": "beta-D-fructose", "entity_group": "", "entity_class": "monosaccharide", "property": "melting / decomposition point", "property_key": "melting_point", "value": "112.7", "unit": "C", "value_reported": "112.7", "unit_reported": "C", "method": "Experiment", "method_detail": "DSC melting onset (To) at 1 C/min; sample is beta-D-fructopyranose", "conditions": "DSC melting onset (To) at 1 C/min; sample is beta-D-fructopyranose", "conditions_detail": "DSC melting onset (To) at 1 C/min; sample is beta-D-fructopyranose | technique: DSC | heating rate C per min: 1 | anomer: beta | measurement: melting onset", "doi": "10.1016/j.carres.2004.06.022", "source_url": "https://pubmed.ncbi.nlm.nih.gov/15337455/", "year": "2004", "confidence": "high", "comments": "\"112.7 degrees C, 154.1Jg(-1) ... and 113.9 degrees C for d-fructose\" [Hurtta M, Pitkanen I, Knuutinen J, 2004, confidence: high]" }, { "id": 209, "dataset": "carbohydrate", "entity": "beta-D-fructose", "entity_group": "", "entity_class": "monosaccharide", "property": "melting / decomposition point", "property_key": "melting_point", "value": "125.7", "unit": "C", "value_reported": "125.7", "unit_reported": "C", "method": "Experiment", "method_detail": "DSC melting onset (To) at 10 C/min; beta-D-fructopyranose", "conditions": "DSC melting onset (To) at 10 C/min; beta-D-fructopyranose", "conditions_detail": "DSC melting onset (To) at 10 C/min; beta-D-fructopyranose | technique: DSC | heating rate C per min: 10 | anomer: beta | measurement: melting onset", "doi": "10.1016/j.carres.2004.06.022", "source_url": "https://pubmed.ncbi.nlm.nih.gov/15337455/", "year": "2004", "confidence": "high", "comments": "\"125.7 degrees C, 176.7Jg(-1) ... d-fructose\" [Hurtta M, Pitkanen I, Knuutinen J, 2004, confidence: high]" }, { "id": 210, "dataset": "carbohydrate", "entity": "beta-D-fructose", "entity_group": "", "entity_class": "monosaccharide", "property": "melting / decomposition point", "property_key": "melting_point", "value": "113.9", "unit": "C", "value_reported": "113.9", "unit_reported": "C", "method": "Experiment", "method_detail": "DSC initial decomposition temperature (Ti) at 1 C/min; beta-D-fructopyranose", "conditions": "DSC initial decomposition temperature (Ti) at 1 C/min; beta-D-fructopyranose", "conditions_detail": "DSC initial decomposition temperature (Ti) at 1 C/min; beta-D-fructopyranose | technique: DSC | heating rate C per min: 1 | anomer: beta | decomposition: True", "doi": "10.1016/j.carres.2004.06.022", "source_url": "https://pubmed.ncbi.nlm.nih.gov/15337455/", "year": "2004", "confidence": "high", "comments": "\"and 113.9 degrees C for d-fructose\" [Hurtta M, Pitkanen I, Knuutinen J, 2004, confidence: high]" }, { "id": 211, "dataset": "carbohydrate", "entity": "alpha-cyclodextrin", "entity_group": "", "entity_class": "cyclodextrin", "property": "melting / decomposition point", "property_key": "melting_point", "value": "507", "unit": "C", "value_reported": "507", "unit_reported": "C", "method": "Experiment", "method_detail": "true melting point Tm by Fast Scanning Calorimetry (high heating rates suppress decomposition)", "conditions": "true melting point Tm by Fast Scanning Calorimetry (high heating rates suppress decomposition)", "conditions_detail": "true melting point Tm by Fast Scanning Calorimetry (high heating rates suppress decomposition) | technique: Fast Scanning Calorimetry | measurement: Tm (fusion)", "doi": "10.3390/ijms232113120", "source_url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC9655725/", "year": "2022", "confidence": "high", "comments": "\"the melting point Tm is 507, 501, and 474 °C, respectively\" [Gatiatulin AK, et al., 2022, confidence: high]" }, { "id": 212, "dataset": "carbohydrate", "entity": "beta-cyclodextrin", "entity_group": "", "entity_class": "cyclodextrin", "property": "melting / decomposition point", "property_key": "melting_point", "value": "501", "unit": "C", "value_reported": "501", "unit_reported": "C", "method": "Experiment", "method_detail": "true melting point Tm by Fast Scanning Calorimetry", "conditions": "true melting point Tm by Fast Scanning Calorimetry", "conditions_detail": "true melting point Tm by Fast Scanning Calorimetry | technique: Fast Scanning Calorimetry | measurement: Tm (fusion)", "doi": "10.3390/ijms232113120", "source_url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC9655725/", "year": "2022", "confidence": "high", "comments": "\"the melting point Tm is 507, 501, and 474 °C, respectively\" [Gatiatulin AK, et al., 2022, confidence: high]" }, { "id": 213, "dataset": "carbohydrate", "entity": "gamma-cyclodextrin", "entity_group": "", "entity_class": "cyclodextrin", "property": "melting / decomposition point", "property_key": "melting_point", "value": "474", "unit": "C", "value_reported": "474", "unit_reported": "C", "method": "Experiment", "method_detail": "true melting point Tm by Fast Scanning Calorimetry; fusion enthalpy 221 kJ/mol", "conditions": "true melting point Tm by Fast Scanning Calorimetry; fusion enthalpy 221 kJ/mol", "conditions_detail": "true melting point Tm by Fast Scanning Calorimetry; fusion enthalpy 221 kJ/mol | technique: Fast Scanning Calorimetry | measurement: Tm (fusion)", "doi": "10.3390/ijms232113120", "source_url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC9655725/", "year": "2022", "confidence": "high", "comments": "\"the melting point Tm is 507, 501, and 474 °C, respectively\" [Gatiatulin AK, et al., 2022, confidence: high]" }, { "id": 214, "dataset": "carbohydrate", "entity": "D-glucose", "entity_group": "", "entity_class": "monosaccharide", "property": "melting / decomposition point", "property_key": "melting_point", "value": "146", "unit": "C", "value_reported": "146", "unit_reported": "C", "method": "Review", "method_detail": "anhydrous D(+)-glucose; HSDB / ILO-WHO ICSC value (melts with decomposition)", "conditions": "anhydrous D(+)-glucose; HSDB / ILO-WHO ICSC value (melts with decomposition)", "conditions_detail": "anhydrous D(+)-glucose; HSDB / ILO-WHO ICSC value (melts with decomposition) | hydration: anhydrous | decomposition: True", "doi": "", "source_url": "https://pubchem.ncbi.nlm.nih.gov/compound/5793#section=Melting-Point", "year": "2009", "confidence": "high", "comments": "\"146 °C\" [National Library of Medicine (HSDB), 2009, confidence: high]" }, { "id": 215, "dataset": "carbohydrate", "entity": "alpha-D-glucose monohydrate", "entity_group": "", "entity_class": "monosaccharide", "property": "melting / decomposition point", "property_key": "melting_point", "value": "83", "unit": "C", "value_reported": "83", "unit_reported": "C", "method": "Review", "method_detail": "alpha-glucose monohydrate; Merck-style crystals from water", "conditions": "alpha-glucose monohydrate; Merck-style crystals from water", "conditions_detail": "alpha-glucose monohydrate; Merck-style crystals from water | anomer: alpha | hydration: monohydrate", "doi": "", "source_url": "https://pubchem.ncbi.nlm.nih.gov/compound/5793#section=Melting-Point", "year": "2009", "confidence": "high", "comments": "\"Crystals from water, MP: 83 °C ... /alpha-Glucose, monohydrate/\" [National Library of Medicine (HSDB), 2009, confidence: high]" }, { "id": 216, "dataset": "carbohydrate", "entity": "sucrose", "entity_group": "", "entity_class": "disaccharide", "property": "melting / decomposition point", "property_key": "melting_point", "value": "185.5", "unit": "C", "value_reported": "185.5", "unit_reported": "C", "method": "Review", "method_detail": "HSDB value sourced to CRC Handbook 79th ed.", "conditions": "HSDB value sourced to CRC Handbook 79th ed.", "conditions_detail": "HSDB value sourced to CRC Handbook 79th ed.", "doi": "", "source_url": "https://pubchem.ncbi.nlm.nih.gov/compound/5988#section=Melting-Point", "year": "1998", "confidence": "high", "comments": "\"185.5 °C\" [National Library of Medicine (HSDB), 1998, confidence: high]" }, { "id": 217, "dataset": "carbohydrate", "entity": "sucrose", "entity_group": "", "entity_class": "disaccharide", "property": "melting / decomposition point", "property_key": "melting_point", "value": "173.0556", "unit": "C", "value_reported": "320-367", "unit_reported": "F", "method": "Review", "method_detail": "decomposes on heating; NIOSH/OSHA value (reported in deg F)", "conditions": "decomposes on heating; NIOSH/OSHA value (reported in deg F)", "conditions_detail": "decomposes on heating; NIOSH/OSHA value (reported in deg F) | decomposition: True", "doi": "", "source_url": "https://pubchem.ncbi.nlm.nih.gov/compound/5988#section=Melting-Point", "year": "2016", "confidence": "high", "comments": "\"320-367 °F (Decomposes)\" [NIOSH, 2016, confidence: high]" }, { "id": 218, "dataset": "carbohydrate", "entity": "alpha-lactose", "entity_group": "", "entity_class": "disaccharide", "property": "melting / decomposition point", "property_key": "melting_point", "value": "222.8", "unit": "C", "value_reported": "222.8", "unit_reported": "C", "method": "Review", "method_detail": "alpha-lactose; HSDB", "conditions": "alpha-lactose; HSDB", "conditions_detail": "alpha-lactose; HSDB | anomer: alpha", "doi": "", "source_url": "https://pubchem.ncbi.nlm.nih.gov/compound/440995#section=Melting-Point", "year": "2009", "confidence": "high", "comments": "\"White powder; MP: 222.8 °C ... /alpha-Lactose/\" [National Library of Medicine (HSDB), 2009, confidence: high]" }, { "id": 219, "dataset": "carbohydrate", "entity": "lactose", "entity_group": "", "entity_class": "disaccharide", "property": "melting / decomposition point", "property_key": "melting_point", "value": "203.5", "unit": "C", "value_reported": "203.5", "unit_reported": "C", "method": "Review", "method_detail": "decomposition temperature; HSDB", "conditions": "decomposition temperature; HSDB", "conditions_detail": "decomposition temperature; HSDB | decomposition: True", "doi": "", "source_url": "https://pubchem.ncbi.nlm.nih.gov/compound/440995#section=Melting-Point", "year": "2009", "confidence": "high", "comments": "\"Decomposes at 203.5 °C\" [National Library of Medicine (HSDB), 2009, confidence: high]" }, { "id": 220, "dataset": "carbohydrate", "entity": "alpha-lactose", "entity_group": "", "entity_class": "disaccharide", "property": "melting / decomposition point", "property_key": "melting_point", "value": "201.5", "unit": "C", "value_reported": "201-202", "unit_reported": "C", "method": "Review", "method_detail": "alpha-lactose; HMDB value", "conditions": "alpha-lactose; HMDB value", "conditions_detail": "alpha-lactose; HMDB value | anomer: alpha", "doi": "", "source_url": "https://pubchem.ncbi.nlm.nih.gov/compound/84571#section=Melting-Point", "year": "2013", "confidence": "high", "comments": "\"201 - 202 °C\" [Human Metabolome Database, 2013, confidence: high]" } ] }